Chicken With Bamboo Shoots and Chili

Recipe from Golden Flower Hotel

Adapted by Marian Burros

Updated October 10, 2023

Total Time
11 minutes
Prep Time
7 minutes
Cook Time
5 minutes
Rating
5(8)
Comments
Read comments

—Marian Burros

Featured in: FOR CHINA'S CUISINE, A RETURN TO GLORY DAYS

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings as part of a Chinese meal

  • 6 ounces julienned white chicken meat

  • ½ egg white

  • 1 teaspoon cornstarch

  • ½ cup finely chopped bamboo shoots

  • 1 teaspoon black vinegar

  • 1 teaspoon soy sauce

  • ½ teaspoon sugar

  • ⅛ teaspoon white pepper

  • 3 tablespoons peanut oil

  • 2 tablespoons finely chopped celery

  • 1 thinly sliced spring onion

  • 2 tablespoons finely chopped red bell pepper

  • 1 ½ teaspoons chili paste

  • 2 tablespoons chicken stock

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings as part of a Chinese meal)

6 grams carbs; 60 milligrams cholesterol; 317 calories; 10 grams monosaturated fat; 7 grams polyunsaturated fat; 4 grams saturated fat; 23 grams fat; 1 gram fiber; 254 milligrams sodium; 21 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Cut chicken into strips about ⅛ inch wide and 2 inches long. Mix with egg white and cornstarch. Set aside.

  2. Step 2

    Rinse and drain bamboo shoots and slice with a thick slicing blade in food processor. Cut slices into small dice.

  3. Step 3

    Combine vinegar, soy sauce, sugar and white pepper and set aside.

  4. Step 4

    Heat 1 tablespoon peanut oil in wok until it shimmers. Stir-fry bamboo shoots, celery, spring onion and red pepper about 2 minutes; remove and set aside. Wipe out wok.

  5. Step 5

    Heat remaining 2 tablespoons peanut oil in wok until it shimmers. Stir-fry chicken until it turns white.

  6. Step 6

    Add chili paste; stir-fry. Add vinegar mixture and stir-fry.

  7. Step 7

    Return the vegetables to wok and stir in chicken stock; stir-fry to mix well.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Deedub

Worked very well. I didn't have time to 'velvet' the chicken with cornstarch but it was good anyway. I had no idea how to judge when the bamboo shoots were cooked, but the recipe instructions were reliable.

Private comments are only visible to you.

Credits

From the Golden Flower Hotel

Recipe Tags

or to save this recipe.